Apricot verrine

Rub the butter into the flour and 60g sugar until the mixture has the texture of coarse breadcrumbs. Place on a sheet of baking paper and bake in the oven at 180 degrees for around 10 minutes until golden brown, then leave to cool.

Mix the full-fat cream, yoghurt, 50g sugar and meringues together.

Halve and stone the apricots. Boil in a pan with 50g sugar, the lemon juice and water. Blend in a mixer.

Layer the ingredients in a glass and serve.